1 qt. whole milk

1 c. plus a pinch sugar

3 tsp. salt

1 c. neutral vegetable oil (canola or safflower)

3 large eggs, beaten

9–11 c. cake flour

¹/₄ c. lukewarm water (110–115°F)

¹/₂ oz. (2 packages) active dry yeast

In a pre-warmed bowl or mug, sprinkle the yeast on lukewarm water; add a pinch of sugar and let proof.

Scald the milk, then add the sugar, oil, and salt.

Add the proofed yeast and then the beaten eggs to the milk mixture.

Slowly add the flour and gradually knead the mixture by hand until it becomes a very sticky dough; the amount of flour will vary widely depending on environmental factors.

Cover the dough and let it rise until doubled.

Oil your hands, then punch down the down and shape into buns, roughly golf-ball sized.

Place buns on baking sheets, cover, and again let rise until doubled.

Bake at 350°F for 10–15 minutes per sheet.

Each batch should make between 30 and 40 buns.